ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Anti-hypertensive and Antioxidant Potentials of Wheat Substituted with Two Underutilized Seed Flours
American Journal of Food Science and Nutrition
Vol.5 , No. 1, Publication Date: Feb. 12, 2018, Page: 17-25
443 Views Since February 12, 2018, 120 Downloads Since Feb. 12, 2018
 
 
Authors
 
[1]    

Achenyo Margaret Olorunfemi, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

[2]    

Olugbenga Olufemi Awolu, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria; Department of Food Engineering, CSIR-Central Food Research Technological Institute, Mysore, India.

[3]    

Victor Ndigwe Enujiugha, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

 
Abstract
 

The effect of the addition of Moringa oleifera seed and African oil bean (AOB) seed flours on the minerals, antinutritional compositions, antioxidants and Angiotensin -1 converting enzyme (ACE) inhibition potentials on wheat based composite flour was investigated. The minerals composition of the composite flour was optimized using optimal mixture design of response surface methodology (RSM) by varying the independent variables as; wheat flour (50-90 g/100g), Moringa seed flour (5-25 g/100g) and AOB flour (5-25 g/100g). The results of the optmisation indicated that run 11 (50% Wheat/25% Moringa seed/25% AOB flours) had overall best Fe, Ca and Mg contents while run 1 (81.20% Wheat/8.68% Moringa seed flour/10.12% AOB seed flour) had the best Zn, P and Na contents. However, Na/K ratios of the optimum blends were less than 0.130. Run 11 had overall best antioxidant characteristics, closely followed by run 1 while the control (100% wheat flour) had the least antioxidant contents. The ACE inhibition property of cake produced from run 1 (with the least antinutrients contents and second best antioxidants contents) showed that addition of Moringa and AOB flours had positive effect on ACE inhibition potential of Wheat flour, which increased with increasing concentration.


Keywords
 

ACE Inhibition, Antioxidants, Moringa Seed Flour, Na/K, Optimization, Wheat Flour


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